Go Back

Fluffy Buttermilk Biscuits

These delightful buttermilk biscuits are light, flaky, and perfect for any meal, bringing warmth and comfort to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 8 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure and a light texture.
  • 1 teaspoon salt Enhances flavors.
  • 1 tablespoon baking powder Acts as a leavening agent.
Wet Ingredients
  • 1 cup sour cream Adds moisture and tang.
  • 1/2 cup salted butter Contributes richness and flakiness.
  • 3/4 cup buttermilk Creates tenderness.
For Finishing
  • 2 tablespoons butter For brushing on top for extra richness.

Method
 

Preparation
  1. Sift the dry ingredients (flour, salt, baking powder) together in a large bowl.
  2. Stir in the sour cream until combined.
  3. Grate in frozen butter and mix quickly using a pastry cutter or fork until it resembles a crumbly mixture.
  4. Gradually mix in the buttermilk until just combined and the mixture is no longer crumbly.
  5. Turn the dough onto a lightly floured surface and gently pat or roll it out to about 1-inch thickness.
  6. Use a biscuit cutter or knife to cut out squares or round biscuits from the dough.
  7. Carefully place the biscuits onto a greased hot skillet or a parchment-lined baking sheet.
Baking
  1. Bake at 450-degrees F for 12-14 minutes until lightly golden.
  2. Remove from the oven, brush with melted butter, return to the oven, and bake for another minute until golden brown.

Notes

Keep butter and buttermilk cold for fluffiness. Do not overmix the dough to maintain a flaky texture.